The Magendìa, which comes from the word Magi (mageur) in Occitan, is made from raisined (passerillés) Petit Manseng grapes . These grapes are usually harvested in November, in two, three or sometimes four selective pickings, the last one taking place some years in December. Thanks to good weather and action of hot winds from the South, the golden berries are heated by the sun and shrivel, losing some of their water and at the same time concentrating other constituents like sugars and acidity. This is how passerillage works. Consequently, the juice is harder to extract and pressing takes longer. Fermentation in barrels takes from 2 to 3 months, and ageing from 12 to 18 months.
Made from 100% Petit Manseng, fermented in new oak barrels. Nuances of exotic fruits (pineapple, mango, passion fruit). Powerful, yet controlled toast and vanilla flavours, with a hint of additional wood spice. Plenty of fat on the palate is accented by a citrus note on the finish which helps lift the fruit to new levels. Rich and delicious, with fine length.
Ideal with foie gras, Roquefort cheese, apricot tarts…